Murray's Cheese is a NYC legend. This sandwich was chosen as one of NYC's Top 5 breakfast sandwiches in THIS CBS Article. I am placing my order for THIS masterpiece to be this weekends sandwich. I have all the ingredients but the English Muffin, so I guess I will use regular bread. This recipe was just posted by Martha Stewart, as noted by the stylized photo below, and written credit to her as well. Murray's in Maine? My dream realized!
- 1 ounce Fontina Fontal cheese
- 2 slices extra-smoky, extra-thick cut bacon
- 1 English muffin, split
- 1 tablespoon unsalted butter
- 1 large egg
Place cheese in freezer until well chilled, about 10 minutes. Meanwhile, place bacon on a griddle over medium-high heat; cook until crisp. Transfer to a paper towel-lined plate to drain.
Remove cheese from freezer, cut two slices, and grate remaining cheese on the largest holes of a box grater; set aside.
Place English muffin split-side down in skillet; cook until toasted. Turn and top each half with a slice of cheese. Reduce heat and cook until cheese is melted. Remove from heat and set aside.
Melt butter on griddle; crack egg onto melted and fry until whites are set; turn and top egg with grated cheese; continue cooking until yolk has reached desired degree of doneness.
Carefully transfer egg to large muffin half. Top egg with bacon and sandwich with remaining muffin half; serve immediately.